Key enzymes for flavour formation by lactic acid bacteria

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Yvon, Mireille, M.

Edité par CCSD ; Dairy Industry Association of Australia -

International audience. Flavour formation in cheese results from the catabolism of the major milk components (proteins, carbohydrates, triglycerides) by cheese micro-organisms, particularly lactic acid bacteria (LAB). Protein catabolism provides free amino acids that are further catabolised to major cheese flavour compounds; aromatic amino acids, branched-chain amino acids and methionine being the main precursors of flavour compounds. Triglyceride catabolism also provides key flavour compounds such as fatty acids and fatty acid esters. Considerable research has been performed on these catabolism routes in LAB and certain enzymes playing a key role in flavour compound production have been recently identified. These enzymes are glutamate dehydrogenase, aminotransferases, ketoacid decarboxylase and esterases. This paper surveys the data available on these key enzymes, especially regarding their distribution in LAB, their impact on flavour formation in cheese and screening tools for the selection of key enzymes producing LAB. Possible applications of this new knowledge in the dairy industry are discussed.

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